Crispy ravioli alla napoletana
An Italian-Japanese fusion: ravioli in a rich napoletana sauce enriched with umami ramen soup base, finished with nutty sesame oil, crispy garlic panko, fresh basil and Parmesan—a quick meal with real depth of flavour.
Ingredients
For the napoletana sauce:
For the ravioli:
Nutritional facts (per portion):
3,114 kJ / 747 kcalPreparation
Step 1
1 small onion – 1 garlic clove – 1 tbsp Kikkoman Toasted Sesame Oil – 1 tbsp tomato purée – 1 tsp brown sugar – 300 g passata – 2 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 1 tsp Italian herbs, dried – A few basil leaves – 3 pinch of black pepper, freshly ground
For the sauce, finely chop the onion and garlic. Heat the Kikkoman Sesame Oil in a saucepan and sauté the onion and garlic. Add the tomato purée and fry briefly. Sprinkle with the sugar and allow to caramelise lightly. Add the passata, Kikkoman Ramen Soup Base and herbs, bring to the boil and simmer for about 5 min. Finish the sauce with the basil and season with the pepper.
Step 2
250 g fresh filled pasta, e.g. ravioli or cappelletti – 3 tbsp Kikkoman Panko - Japanese style crispy bread crumbs – 1 garlic clove, chopped – 4 tbsp Kikkoman Toasted Sesame Oil
Cook the ravioli according to packet instructions. Heat the Kikkoman Sesame Oil in a frying pan and toast the Kikkoman Panko with the chopped garlic for 2–3 min.
Step 3
A few basil leaves – 40 g Parmesan, grated
Arrange the ravioli and sauce on plates, garnish with the toasted panko, basil and Parmesan and serve.
Tip:
Flavour variations: add a dash of chilli oil or chilli bean sauce (toban djan) to give the sauce a spicy kick.
To make a bigger meal: serve with fried aubergines or grilled courgettes.
Recipe-ID: 1770
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1 small onion – 1 garlic clove – 1 tbsp Kikkoman Toasted Sesame Oil – 1 tbsp tomato purée – 1 tsp brown sugar – 300 g passata – 2 tbsp Kikkoman Concentrated Ramen Noodle Soup Base - Shoyu (Soy Sauce) Flavour – 1 tsp Italian herbs, dried – A few basil leaves – 3 pinch of black pepper, freshly ground
For the sauce, finely chop the onion and garlic. Heat the Kikkoman Sesame Oil in a saucepan and sauté the onion and garlic. Add the tomato purée and fry briefly. Sprinkle with the sugar and allow to caramelise lightly. Add the passata, Kikkoman Ramen Soup Base and herbs, bring to the boil and simmer for about 5 min. Finish the sauce with the basil and season with the pepper.
250 g fresh filled pasta, e.g. ravioli or cappelletti – 3 tbsp Kikkoman Panko - Japanese style crispy bread crumbs – 1 garlic clove, chopped – 4 tbsp Kikkoman Toasted Sesame Oil
Cook the ravioli according to packet instructions. Heat the Kikkoman Sesame Oil in a frying pan and toast the Kikkoman Panko with the chopped garlic for 2–3 min.
A few basil leaves – 40 g Parmesan, grated
Arrange the ravioli and sauce on plates, garnish with the toasted panko, basil and Parmesan and serve.
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